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Olive oil mashed potatoes (dairy-free and delicious!)
Ingredients
- 4 cups diced red, white, or yellow potato see note
- ½ cup soy or oat milk plus extra, as needed
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- salt and pepper to taste
- green onions chopped (optional)
Instructions
- Add the potato pieces to a pot of water. Bring to a boil and cook for 15-20 minutes, until the potatoes are fork-tender. You can cook your potatoes in the Instant Pot, if you prefer. See note for those instructions.
- In a large bowl, mash up the potato pieces with a potato masher until you have a chunky mix. Add the milk, olive oil, and garlic powder and give it a few more quick mashes. Now, switch to a fork, and whip the potatoes together with the dairy-free milk and olive oil until they're light and fluffy. If needed, you can add more non-dairy milk, 1-2 tablespoons at a time.
- Season with salt and pepper, top with the green onions, and serve!
Notes
Do not use Russet or Idaho potatoes for this recipe. Using thin-skinned potatoes is key to making this recipe quick and easy, because those thin skins incorporate right into the mash. You can make great mashed potatoes with Russets, but you have to peel them first. That's not what this recipe is about.
If you want to cook your potatoes in the Instant Pot, transfer the potato cubes into the pot with ½ cup of water. Cook at high pressure for 5 minutes, then do a 10-minute natural release. Drain the potatoes, and proceed with the recipe above.
The amount of additional dairy-free milk you'll need will vary. This can depend on the potatoes you choose and your personal preference for the finished texture.
Servings 6
Nutrition
Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 19mg | Potassium: 677mg | Fiber: 4g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 1mg